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Entrees | Mains | Desserts

Pink roasted duck breast with dutch carrots, soubise, spring onion, silverbeet & port jus
$32

Roast beef tenderloin with fois gras Wellington, herb & eschallots with bone marrow jus
$32

King salmon w/- shaved squid, kol rabi, Japanese mushrooms, squid consomme & ginger oil *
$32

Juniper berry crusted lamb rack w/- braised lamb neck, potato fondant, eggplant puree & rosemary, olive and capsicum jus *
$32

Roast kingfish w/- chorizo, parsley, preserved lemon, white bean & vongole vinaigrette *
$32

Roast fillet of kurobota port w/- confit pork belly, celeraic puree, chestnuts, with prune & pedro ximenez jus *
$32

* Gluten free

 

Sides

Fat chips with eschallot salt $7
Green leaf salad w/- palm sugar dressing $7
Green beans w/- walnut & chive butter $7

"Our commitment to quality is matched only by our passion for creating innovative modern Australian cuisine"
Tim Freitas, Head Chef

For Reservation & Booking please contact us on:

Tel : (61 2) 9955 7075
Fax : (61 2) 9954 0880
Email : info@milsonsrestaurant.com.au

 

 
Milsons Restaurant, 17 Willoughby Street, Kirribilli, NSW 2061
Telephone 02 9955 7075, Facsimilie 02 9954 0880